Chicken Enchilada Bake with Brown Rice

Active Time
timer
16 min
Total Time
access_time
35 min
Number of Servings
face
1 Serving
893
Cal.
36g
Fat
83g
Carb
59g
Pro.
10g
Sugar

Ingredients

chicken breast - 4 ounce
mexican cheese blend - 4 tablespoon
plain yogurt - 1/2
extra virgin olive oil - 1 teaspoon
garlic - 1 teaspoon
black pepper - 1/4 teaspoon
can cream of chicken soup - 1/4
corn - 1 ounce
orange bell pepper - 1/4
green bell pepper - 1/4
corn tortilla - 1
lime juice - 1 tablespoon
dried cilantro - 1/2 teaspoon
jalapeno - 1/4
brown rice - 1 1/2 ounce

Directions

  1. Preheat oven to 350.
  2. Dice chicken into small pieces.
  3. Set a pan over medium-high heat. Add oil. Saute chicken for 5 minutes, until cooked through.
  4. While chicken is cooking, dice veggies into small pieces.
  5. Add lime juice, cilantro, and veggies to pan with chicken. Saute for 2 more minutes.
  6. In a mixing bowl, combine cheese, yogurt, black pepper and cream of chicken soup. Mix well.
  7. In a separate pan, add tortillas and cook for 5 seconds per side to lightly toast.
  8. Arrange a baking dish and spray with cooking spray.
  9. Add tortillas to baking dish and fill with chicken, veggies, and cheese mixture. Place seam side down in the dish.
  10. Spread remaining cheese mixture over the top of the enchiladas.
  11. Cover with foil and bake for 20 minutes.
  12. Cook brown rice according to package instructions.
  13. Remove foil and bake for an additional 5 minutes.

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